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AU1633797A - A novel enzyme combination - Google Patents

A novel enzyme combination

Info

Publication number
AU1633797A
AU1633797A AU16337/97A AU1633797A AU1633797A AU 1633797 A AU1633797 A AU 1633797A AU 16337/97 A AU16337/97 A AU 16337/97A AU 1633797 A AU1633797 A AU 1633797A AU 1633797 A AU1633797 A AU 1633797A
Authority
AU
Australia
Prior art keywords
novel enzyme
enzyme combination
combination
novel
enzyme
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
AU16337/97A
Other versions
AU709179B2 (en
Inventor
Thierry Jean-Bernard Naeye
Jerome Souppe
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DSM Delft BV
Original Assignee
Gist Brocades BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Gist Brocades BV filed Critical Gist Brocades BV
Publication of AU1633797A publication Critical patent/AU1633797A/en
Application granted granted Critical
Publication of AU709179B2 publication Critical patent/AU709179B2/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/808—Starch base snack product

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
AU16337/97A 1996-03-19 1997-03-18 A novel enzyme combination Ceased AU709179B2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP96200760 1996-03-19
EP96200760 1996-03-19

Publications (2)

Publication Number Publication Date
AU1633797A true AU1633797A (en) 1997-09-25
AU709179B2 AU709179B2 (en) 1999-08-26

Family

ID=8223799

Family Applications (1)

Application Number Title Priority Date Filing Date
AU16337/97A Ceased AU709179B2 (en) 1996-03-19 1997-03-18 A novel enzyme combination

Country Status (12)

Country Link
US (1) US5942262A (en)
JP (1) JP4429392B2 (en)
AR (1) AR006259A1 (en)
AT (1) ATE218809T1 (en)
AU (1) AU709179B2 (en)
BR (1) BR9701343B1 (en)
CA (1) CA2200370C (en)
DE (1) DE69713192T3 (en)
ES (1) ES2177893T5 (en)
IL (1) IL120481A (en)
PT (1) PT796559E (en)
ZA (1) ZA972396B (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040241283A1 (en) * 2003-05-28 2004-12-02 Domingues David J. Method of preventing discoloration of dough, dough compositions, and dough products
FR2866203B1 (en) * 2004-02-13 2006-12-08 Roquette Freres PROCESS FOR PRODUCING A GLUTEN-BASED COOKING PRODUCT
EP2103220B1 (en) 2008-03-17 2018-09-26 Stern Enzym GmbH & Co. KG Method for manufacturing a laminated dough comprising sulfhydryl oxidase enzyme

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK51286C (en) * 1934-10-26 1936-02-17 Dansk Gaerings Industri As Method for Reducing or Excluding the Effect of Proteolytic Enzymes.
US3157513A (en) * 1961-11-15 1964-11-17 Kellog Co Enzymatic treatment of cereal grains
US3650764A (en) * 1970-03-30 1972-03-21 H C Brill Co Inc Enzymatic baking compositions and methods for using same
GB1572081A (en) * 1976-01-12 1980-07-23 Novo Industri As Process for corn gluten by proteolytic treatment
IE48036B1 (en) * 1977-10-18 1984-09-05 Nordstjernan Ab Process for the preparation of a hydrolysed product from whole corn,and such a product
DE3003679A1 (en) * 1980-02-01 1981-08-06 Röhm GmbH, 6100 Darmstadt Protein hydrolysis for neutral-tasting hydrolysate food prodn. - by using proteolytic enzyme together with water-soluble or swellable carbohydrate
FI84970C (en) * 1988-04-22 1992-02-25 Suomen Sokeri Oy FOERFARANDE FOER FOERBAETTRING AV DEGENS EGENSKAPER OCH BROEDETS KVALITET.
DE3905194A1 (en) * 1989-02-21 1990-08-23 Roehm Gmbh METHOD FOR PRODUCING PROTEIN HYDROLYSATES WITH A LOW BITTER CONTENT
GB8906837D0 (en) * 1989-03-23 1989-05-10 Unilever Plc Bread improvers
JP2902763B2 (en) * 1990-10-04 1999-06-07 旭電化工業株式会社 Water-in-oil emulsified fat composition for kneading
DE69329785D1 (en) * 1992-09-17 2001-02-01 Dsm Nv Yeast derivatives and methods for improving bread quality
EP0588426B1 (en) * 1992-09-17 2000-12-27 Dsm N.V. Yeast derivative to improve bread quality
WO1994028727A1 (en) * 1993-06-10 1994-12-22 General Mills, Inc. Apparatus and method for forming filled cereal pillows
DK69193D0 (en) * 1993-06-11 1993-06-11 Novo Nordisk As
DK69093D0 (en) * 1993-06-11 1993-06-11 Novo Nordisk As
WO1995001727A1 (en) * 1993-07-06 1995-01-19 Quest International B.V. Enzyme containing particles
JP2964215B2 (en) * 1995-03-31 1999-10-18 江崎グリコ株式会社 Manufacturing method of biscuits

Also Published As

Publication number Publication date
MX9701998A (en) 1997-09-30
US5942262A (en) 1999-08-24
ZA972396B (en) 1997-09-25
CA2200370C (en) 2008-11-18
ES2177893T5 (en) 2006-11-01
DE69713192T3 (en) 2006-08-10
DE69713192T2 (en) 2002-11-28
IL120481A (en) 2001-09-13
BR9701343B1 (en) 2009-05-05
AR006259A1 (en) 1999-08-11
ATE218809T1 (en) 2002-06-15
JP4429392B2 (en) 2010-03-10
IL120481A0 (en) 1997-07-13
AU709179B2 (en) 1999-08-26
DE69713192D1 (en) 2002-07-18
PT796559E (en) 2002-11-29
BR9701343A (en) 1998-08-18
CA2200370A1 (en) 1997-09-19
ES2177893T3 (en) 2002-12-16
JPH104958A (en) 1998-01-13

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